Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

And if you have a use for the scraps, you don't need to peel certain things at all. When we are using butternut squash, I cut the tops off and cut the bulbs in half. Scoop out the seeds and roast with the skins on. Peel or food mill and into soup or puree they go. Rather than peel the top, I block it right away so it is a giant rectangular cube. Then I take the 4 pieces I cut off, with a decent amount of flesh on them and roast or boil them, then peel or food mill and add them to the soup or puree. Then I can dice the top part and roast.

For ginger I basically do the same thing, grab the biggest pieces and block them without peeling. The smaller pieces and the scraps I cut off go to the bar for ginger syrup, into pickling brines, or get steeped in oil or simple syrup for vinaigrettes.

I think I like where your going.. lemme try to understand better. As far as the butternut squash, you cut them in half and then half and clean the bulbs and roast those. You only bother to dice the top part. and the rest of the top that you cut away ends up roasted or boiled and then in a soup of some sort... this is awesome. Definetly sounds win-win.

I like that your bar does ginger syrup too. I will keep all of this in mind. ....steeped in oil, interesting too.

I think I like where your going.. lemme try to understand better. As far as the butternut squash, you cut them in half and then half and clean the bulbs and roast those. You only bother to dice the top part. and the rest of the top that you cut away ends up roasted or boiled and then in a soup of some sort... this is awesome. Definetly sounds win-win.

I like that your bar does ginger syrup too. I will keep all of this in mind. ....steeped in oil, interesting too.

Yup. Every part gets used, the parts that get diced are nice perfect cubes and you don't waste any time peeling.